Posts Tagged ‘fall veggie slow cooker recipe’

Tuesday Recipe: Slow Cooker Acorn Squash

Tuesday, November 5th, 2013

With Thanksgiving just around the corner, this week’s featured recipe offers a refreshing update to a traditional side dish. Buttery Acorn Squash recipe is courtesy of our Super Fast Slow Cooker Recipes Cookbook. This cookbook is ideal for quick and easy meals that can be cooked together in your slow cooker or crock pot; perfect for busy families.


  • 2 acorn squash, halved and seeded
  • 3/4 c. brown sugar, packed
  • 2 t. pumpkin pie spice
  • 3/4 c. raisins
  • 1/4 c. butter
  • 1/2 c. water
Acorn Squash

1. In a small bowl, combine brown sugar and pumpkin pie spice.
2. Next, spoon the mixture into squash halves.
3. Sprinkle with raisins and dot with butter.
4. Wrap each squash half individually in heavy-duty aluminum foil; seal tightly.
5. Pour water into a slow cooker.
6. Place squash, cut-side up, in slow cooker (packets of foil may be stacked).
7. Cover and cook on high setting for 4 hours; until squash is tender.
8. Open foil packets carefully, to allow steam to escape.
9. Cut up into portions, for approximately 4 servings.

USA Made Pumpkin Wagon Framed Print

Do you have a favorite slow cooker recipe? Share it in the comments below and we may feature it on our blog!

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Tuesday Recipe: 7-Veggie Stew

Tuesday, October 16th, 2012

Celebrate National Vegetarian Month with today’s featured Tuesday Recipe. October is the perfect time to explore a meat-free diet, as the harvest season brings with it an abundance of delicious fruit and vegetables to try. Our 7-Veggie Stew is the perfect slow cooker recipe to warm you up this time of year. You can prepare it in the morning before your busy day, and it will be ready to serve for dinner. For more information on Vegetarian Month, click: Here.

What You’ll Need:

  • 1 butternut squash, peeled, seeded, and cubed
  • 2 c. eggplant, peeled, and cubed
  • 2 c. zucchini, diced
  • 10-oz pkg. frozen okra, thawed
  • 1 c. onion, chopped
  • 1 tomato, chopped
  • 1 carrot, peeled, and thinly sliced
  • 8-oz. can tomato sauce
  • 1/2 c. vegetable broth
  • 1 clove garlic, chopped
  • 1/2 t. ground cumin
  • 1/2 t. turmeric
  • 1/4 t. red pepper flakes
  • 1/4 t. cinnamon
  • 1/4 t. paprika


1. Combine all ingredients in a slow cooker, with the spices being added last. Stir to mix throughout; do not over work the mixture.

2. Cover and cook on a low setting for 8 to 10 hours, or until vegetables are tender. Serves approximately 10.

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